KR101033488B1 - Method for manufacturing nutrients enriched rice sauce using rice protein and rice bran - Google Patents

Abstract

PURPOSE: Rice soy sauce using rice bran and rice protein and a producing method thereof are provided to offer rice soy sauce with a high concentration of amino acids and excellent flavor. CONSTITUTION: A producing method of rice soy sauce comprises the following steps: mixing 800~3,500parts of rice protein by weight and 400~3,500parts of water by weight and steaming; adding 1,500~3,500parts of water by weight and 10~100parts of enzymes by weight to the steamed mixture, and enzymolyzing the mixture for 6~9hours at 50~70deg C for obtaining rice protein koji or rice protein enzyme hydrolysate; mixing 800~3,500parts of rice bran by weight and 400~3,500parts of water by weight and steaming; injecting 1~10parts of aspergillus oryzae by weight into the steamed rice bran mixture and cultivating for 36~40hours for obtaining rice bran koji or rice bran enzyme hydrolysate; mixing the rice protein koji and the rice bran koji; and fermenting the mixture for 2~5months at 10~35deg C.

Description

Method for manufacturing nutrients enriched rice sauce using rice protein and rice bran using rice bran and rice protein

The present invention relates to a method for producing rice soy sauce using rice bran and rice protein.

More specifically, the present invention relates to a method for producing rice soy sauce having a high bioactive component and amino acid content and having excellent taste and aroma by culturing or enzymatically treating rice bran and rice protein with yellow mold.

Soy sauce is usually prepared by increasing the amount of soy or skim soybeans and wheat with the appropriate water content, followed by Aspergillus It is prepared using a soy coo prepared by inoculating and culturing a yellow mold such as sojae ). Thereafter, the saline solution is mixed with the soy koji, and finally fermented and matured using useful microorganisms such as lactic acid bacteria and yeasts. In this series of manufacturing processes, proteins and carbohydrates, which are the main components of soybean, skim soybean, or wheat, are broken down into peptides, amino acids, or sugars by protease or amylase produced by the fungus, to express the unique taste of soy. do. In addition, useful microorganisms such as lactic acid bacteria and yeasts introduced during the final fermentation and ripening process produces various flavor components using the sugars and amino acids as nutrients. Soy sauce with such a manufacturing process has been spotlighted as a seasoning material that extends its scope not only in the Eastern region but also in the Western region. However, soybeans and wheat, which are the raw materials of soy sauce, are known as three major allergens (eg, allergies) along with eggs and milk, and soybean protein globulin and wheat protein gluten may also cause allergies. For this reason, the present inventors have developed soy sauce using 'mild rice and rice protein' or 'mild rice, rice protein and white rice' while searching for protein materials containing less allergens. In particular, it was possible to prepare soy sauce having excellent taste and functionality by allowing soy sauce to contain various functional ingredients contained in rice bran.

Rice is a huge food resource that accounts for 30% of the world's grain, and about 70% of the world's population eats rice. Among the by-products of rice, rice bran is the skin of the brown rice and is called rice bran. The rice bran contains most of the nutrients in rice, as it is said that the kanji of `` river '' and `` bak '' have been formed from the recognition that rice is the basis of health and that white rice is the residue. It is. The weight ratio of rice bran to brown rice before milling is only 10%, but it contains abundant minerals, nutrients and functional ingredients equivalent to about 75% of rice. In addition, among the nutrients contained in rice bran, protein contains 12-16%, fat 18-23%, carbohydrates 45-55%, and dietary fiber 25-41%. Nevertheless, there are almost no examples of using rice bran as food, and most of them are used or discarded as feed for livestock.

Therefore, in the preparation of soy sauce, in addition to the intrinsic seasoning characteristics of the soy sauce using rice protein and rice bran as the main ingredients, carotene, vitamin E, B group, niacin, minerals, phytic acid, ferulic acid, A functional ingredient such as gamma-orizanol, inositol, gamma aminobutyric acid, and vegetable sterol is transferred to the liver to impart healthy functionality.

The main functional ingredients contained in rice bran are gamma-amino butyric acid (GABA), niacin, phytic acid, and ferulic acid.

The gamma aminobutyric acid has a stress-reducing effect to stabilize the nerve, a suppression effect of lowering the immunity due to stress, and has a function of lowering blood pressure and mental stability, such as hypertension, prevention of insomnia due to improvement of cerebral blood flow, prevention and improvement It may be used as a therapeutic agent. Gamma aminobutyric acid has already been approved as a medicine for improving cerebral blood flow in Japan.

Niacin is a group of vitamin B. It is a vitamin that has the role of assisting enzymes in the body to make energy such as sugars, fats, proteins, etc. In the body, it helps maintain the health of the skin and mucous membranes and improve blood circulation. It works to improve coldness.

Phytic acid is a strong chelating agent, suggesting the possibility of preventing colon cancer by reducing oxidative damage in the intestinal tract. In 1985, it was not dietary fiber itself that prevented colon cancer. It has been reported that the incidence of colorectal cancer is low when the intake of phytic acid in the fiber is high. In addition, phytic acid has a function of releasing toxins through the body through strong excretion, thereby promoting body cleansing.

Ferulic acid (Ferulic acid) has an antitumor activity against antioxidant activity, breast cancer and liver cancer, has the effect of preventing cancer caused by benzopyrene, etc., and is known to be effective in Alzheimer's dementia.

The composition of soy sauce as defined in the standards and standards of foods (Food Code) announced by the Food and Drug Administration shall be at least 0.8 w / v% of total nitrogen. Total nitrogen is a component standard that defines the amount of peptides and amino acids that make up the taste component of soy sauce, in which the protein in the grain used as the raw material of soy sauce is decomposed by enzymatic action. It can be confirmed that it contains a lot and is excellent in the sensory quality, such as rice power.

About 75.5% of rice is composed of carbohydrates. When making soy sauce using rice as a raw material, when making soy sauce using only white rice as a raw material, the protein content is about 6.1%. It is difficult to prepare soy sauce with realistic, as well as the amino acid content is lowered and the taste is lowered, so it is very difficult to have the characteristics of soy sauce as a seasoning material.

In order to overcome this problem, in the present invention, rice soy sauce was prepared using high purity rice protein or rice bran as main ingredients. In addition, rice bran has a higher protein content than rice and can be used to directly manufacture high-purity rice protein using rice bran. In order to prepare high purity rice protein from rice bran, heat-resistant amylase is first dissolved in water, and rice bran is added and dispersed. Thereafter, the rice starch in rice bran is gelatinized by heating to 60 ° C. or higher, the solids are separated, and then dried to prepare a high purity rice protein (Japanese Patent Laid-Open No. 6-197699).

Doenjang and red pepper paste are already common in rice, and in Korea, Korean Laid-Open Patent Publication No. 2010-38510 (a method of preparing soy sauce) has been disclosed in Korea, and in Japan, soy sauce commercialized using some rice. Although this is disclosed, since only white rice having a low protein content is used as the raw material, the amino acid content is low, and thus the characteristics as a taste and seasoning material are low. Not only this, it is considered that various functional ingredients, such as rice soy sauce prepared by the method of the present invention, will not be included because only the white rice with the rice bran portion containing the various functional ingredients is removed.

It is an object of the present invention to provide rice soy sauce with high flavor and high amino acid content and various bioactive substances using rice bran and rice protein.

Rice soy according to the present invention,

(Step 1) to prepare a rice protein koji or rice protein enzyme decomposition using a yellow mold or enzyme;

(Step 2) preparing rice bran koji or rice bran enzymatic digest using a yellow mold or enzyme;

(3 steps) mixing the rice protein koji or rice protein enzymatic product prepared in step 1, and rice bran koji or rice bran enzymatic product prepared in step 2; And

(4 steps) fermenting the mixture of the 3 step for 2 to 5 months at 10 ~ 35 ℃;

It may be prepared to include.

The yellow mold of step 1 or step 2 is Aspergillus duckling ( Aspegillus oryzae ) and Aspergillus dust ( Aspegillus sojae ) can be used one or more selected from the group consisting of.

The enzyme of step 1 or step 2 may be used at least one selected from the group consisting of protease, glutaminase and amylase.

In addition, instead of using rice bran as a single step in the preparation of rice bran koji or rice bran enzymatic products of the second step, rice bran coji or rice bran enzymatic products can be prepared using rice bran and rice protein mixture, and rice bran and rice protein mixture are rice bran. It is characterized by consisting of 10 to 90% by weight and 10 to 90% by weight of rice protein.

The step of preparing the rice protein coji of the first step is to mix and increase 800-3500 parts by weight of rice protein and 400-3500 parts by weight of water, and then add 1 to 10 parts by weight of yellow mold mold to the rice protein increase of humidity 70 ~ 98 % And 27 to 35 ℃ characterized in that the culture for 36 to 40 hours.

The step of preparing the rice protein enzyme decomposition of the first step is to mix and increase 800-3500 parts by weight of rice protein and 400-3500 parts by weight of water, and then 1500-1500 parts by weight of water and 10 to 100 parts by weight of the rice protein increase It is characterized in that the enzymatic digestion for 6-9 hours at 50 ~ 70 ℃ by mixing the negative enzyme.

The step of preparing the rice bran coo of the second step is 800-3500 parts by weight of rice bran and 400-3500 parts by weight of water after mixing and increasing, 1 to 10 parts by weight of yellow mold mold in the rice bran increase the humidity 70-98% and 27 Incubate for 36 to 40 hours at ~ 35 ℃.

The step of preparing the rice bran enzymatic decomposition of the second step is 800-3500 parts by weight of rice bran and 400-3500 parts by weight of water after mixing and increasing, 1500-1500 parts by weight of water and 10-100 parts by weight of enzyme in the rice bran It is characterized in that the enzymatic decomposition for 6-9 hours at 50 ~ 70 ℃ by mixing.

Salt or saline may be added in the process of preparing soy sauce in the above manner, the salt or saline may be mixed after one or two steps, or may be mixed in three steps.

When salt or saline is mixed after one step or two steps, the saline solution having a salt concentration of 20-23% may be mixed with 1.1 to 1.3 times the weight of the rice protein coji in the rice protein prepared in step 1 above. Salt prepared in the process may be mixed with 10-15% by weight of the weight of the rice protein enzyme degradation product. In the rice bran coji prepared in step 2, saline solution having a salt concentration of 20-23% may be mixed with 1.1 to 1.3 times the weight of the rice bran coji, and the salt of rice bran enzymatically prepared in step 2 may be mixed with 10 to 15% by weight may be mixed.

When salt or saline is mixed in a three step, the saline solution of 1.1 to 1.3 times the weight of the three-step mixture or 10 to 15% by weight of the salt of the mixture may be mixed.

In addition, in addition to the rice protein coot or rice protein enzymeate, rice bran coozyme or rice bran enzymeate in step 3, after immersing in water for 3 to 7 hours and then draining water, 800 to 3500 parts by weight of white rice is added to the white rice cooker. 1 ~ 10 parts by weight of yellow mold, white rice kojina incubated for 36-40 hours at 70 ~ 98% humidity and 27 ~ 35 ℃, 1500 ~ 3500 parts by weight of water and 10 ~ 100 parts by weight of enzyme The mixture can be prepared by adding white rice enzymatically produced by enzymatic degradation at 50 ~ 70 ℃ for 6-9 hours (white rice is 1.3-1.5 times the weight after immersion).

10-15% by weight of salt of saline or white rice enzyme degradant may be mixed with the white rice coozyme or white rice enzyme degradant, which has a salt concentration of 20-23% of 1.1-1.3 times the weight of white rice coozyme.

The soy sauce prepared by adding the white rice is richer in taste and flavor than the soy sauce prepared only with rice protein and rice bran, and the taste, width and length of the mouth are improved, resulting in a rich and harmonious taste. The quality is better.

In addition, the rice protein coji, rice bran coji or white rice coji prepared by using the yellow mold is added to 1500 ~ 3500 parts by weight of water at 50 ~ 70 ℃, and maintained at 50 ~ 70 ℃ for 6 to 8 hours respectively, respectively It may also be prepared from rice bran coji saccharin or white rice coji saccharose, which may then be mixed in the mixture of the above three steps. When the rice protein coji, rice bran coji or white rice coji is prepared as a saccharin, salt may be mixed instead of mixing saline in a process for preparing soy sauce.

In the fermentation process of step 4, the pure cultured lactic acid bacteria or yeasts are added to cause fermentation and ripening, and the fermented matured product can be filtered to produce final rice soy sauce. Pediococcus halophilus may be used as the lactic acid bacteria, and Zygosaccharomyces rouxii and Candida versatilis may be used as yeasts .

The present invention aims to produce rice soy sauce with a high content of amino acids, which is a barometer of the netting power of soy products, and for this purpose, rice protein and rice bran were selected among the raw materials having high protein content. Rice soy sauce prepared using the rice protein and rice bran has high amino acid content, functional ingredients such as niacin and gamma aminobutyric acid are enhanced, flavor is excellent, and soybean-derived protein does not contain some allergic reactions. Could manufacture soy free.

1 is a flow chart showing a method for producing rice soy according to the method of Example 1 of the present invention.
2 is a flowchart illustrating a method of manufacturing rice soy sauce according to the method of Example 2 of the present invention.
3 is a flowchart illustrating a method of manufacturing rice soy sauce according to the method of Example 3 of the present invention.
Figure 4 is a flow chart showing a method for producing rice soy according to the method of Example 4 of the present invention.
5 is a flowchart illustrating a method of manufacturing rice soy sauce according to the method of Example 5 of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to ensure that the contents introduced herein are thorough and complete, and that the spirit of the present invention to those skilled in the art can fully convey.

< Example  One. Rice bran , Rice Protein  And white rice Soy sauce  Manufacturing-①>

2.2 kg of water was uniformly sprayed and mixed with 1 kg of rice protein, which was treated by autoclave at 120 ° C. for 30 minutes to increase steam and then cooled. Here's Aspergillus cleanse sojae ) 5g was added and mixed uniformly, incubated for 36 hours at a humidity of 95%, temperature 30 ℃ to make a rice protein coji. Separately, 2.2 kg of rice bran was mixed with 2.2 kg of water uniformly, followed by mixing in the same manner as the method for preparing rice protein coji to make rice bran. In addition, 1kg of white rice was immersed in water to soak for 5 hours to prepare a white rice coo. Thereafter, the white rice was removed from the water and waited for the water on the surface of the white rice to be drained, which was then treated in an autoclave at 120 ° C. for 1 hour to increase steam and then cooled.

Aspergillus on said steaming rice's duck claim (Aspergillus oryzae ) 5g was added and mixed uniformly, incubated for 36 hours at a humidity of 95% and a temperature of 30 ℃ to make a white rice coji. Each of the above-described rice protein coo, rice bran and white rice koji with 5 kg of saline at a salt concentration of 20% was uniformly mixed, and 10 g of pure lactic acid bacterium Pediococcus halophilus and pure cultured yeast Zagosakaro 20 g of Meises Luxey and 15 g of Candida Versatiles were added and fermented and aged at 30 ° C. for 4 months. The fermented product was then compressed by filtration and the liquid portion was finally prepared to make rice soy sauce.

< Example  2. Rice bran , Rice Protein  And white rice Soy sauce  Manufacturing-②>

 1.7 kg of water was mixed with 1.4 kg of rice protein by sprinkling, and 1.4 kg of rice bran was sprinkled with 1.7 kg of water.

 Rice water and rice bran mixed with the water were cooked for 30 minutes at 120 ° C. in an autoclave and cooked. Thereafter, 2.8 kg of water at 60 ° C. was added to the rice protein and rice bran, respectively, and mixed uniformly. Then, 28 g of protease and 28 g of glutaminase were added, respectively, and the mixture was sometimes stirred while maintaining the temperature at 60 ° C. for 7 hours. Proteins and carbohydrates in the enzyme were digested to prepare rice protein enzymatic and rice bran enzymes.

Separately, 1.4 kg of white rice was immersed in water and soaked for 5 hours, drained from the water, waited for the water on the rice surface to drain, and treated with autoclave at 120 ° C. for 1 hour, and then cooled. 7 g of Aspergillus duckling was added and mixed uniformly, and cultured for 36 hours at a humidity of 95% and a temperature of 30 ° C. to make white rice coji. 2.8 kg of 60 ° C. water was added to the prepared white rice coji, and stirred for 7 hours while maintaining the temperature at 60 ° C. to make white rice coji saccharose. Was mixed uniformly.

Thereafter, 14 g of lactic acid bacterium Pediococcus halophyllus purely cultured at 30 ° C., 28 g of purely cultured yeast Zigosaccharomyces luxi and 21 g of Candida versatiles were fermented and aged for 4 months, followed by compression filtration. Rice soy sauce was prepared.

< Example  3. Rice bran , Rice Protein  And white rice Soy sauce  Manufacturing-③>

1.7 kg of water was mixed and mixed with 1.4 kg of rice protein, and 1.7 kg of water was mixed and mixed with 1.4 kg of rice bran. The rice protein and rice bran mixed with water were cooked for 30 minutes at 120 ° C. in an autoclave, respectively. Thereafter, 2.8 kg of 60 ° C. water was added thereto, and the mixture was uniformly mixed. Then, 56 g of protease and 28 g of glutaminase were added, and the mixture was stirred occasionally while maintaining the temperature at 60 ° C. for 7 hours to enzymatically prepare proteins and carbohydrates in the raw materials. By digesting, rice protein enzymatic digest and rice bran enzymatic digest were prepared. Separately, 1.4 kg of white rice was immersed in water, soaked for 5 hours, dried in water, waited for water to drip on the surface of white rice, and then cooked in an autoclave at 120 ° C. for 1 hour to increase. 2.8 kg of 60 ° C. water was added to the cooked white rice and mixed uniformly. Then, 56 g of amylase and 14 g of glutaminase were added and stirred at 60 ° C. for 7 hours to enzymatically decompose proteins and carbohydrates in the raw material. White rice enzyme was prepared. The rice protein enzyme digest, rice bran enzyme digest and white rice enzyme digest and 1.4 kg of salt are uniformly mixed, and 14 g of pure lactic acid bacterium pediococcus halophilus and 28 g of pure cultured yeast Zagosaccharomyces luxi 21 g of Candida Versatiles was added, fermented and matured at 30 ° C. for 4 months, and then compressed and filtered to prepare rice soy sauce.

< Example  4. Rice bran  And Rice protein  Used Soy sauce  Manufacturing-①>

1.8 kg of rice bran and 600 g of rice protein were uniformly mixed, followed by watering and mixing with 0.9 kg of water. The mixture was then steamed and cooled at 120 ° C. in an autoclave. Thereafter, 9.1 g of Aspergillus granules were added to the rice bran and rice protein cooker, followed by incubation for 36 hours at a humidity of 95% and a temperature of 30 ° C. to make a rice paddy mixed with rice bran and rice protein. Separately, 0.5 kg of water was mixed with 1.8 kg of rice protein, and the mixture was increased for 30 minutes at 120 ° C. in an autoclave, and then mixed with 5.5 kg of water at 60 ° C., and 36.5 g of protease and 18.3 g of glutaminase were added thereto and stirred. While enzymatic reaction at 60 ℃ for 7 hours to prepare a rice protein enzyme digest. Thereafter, 0.9 kg of salt is added to the rice protein degrading product, and the mixture is uniformly mixed, and 3.7 kg of saline is added to the rice paddy mixed with rice bran and rice protein, and then mixed uniformly. , Uniformly mixed with rice wine and rice protein mixed, 9.1g of lactic acid bacteria pediococcus halophilus purely cultured and 18.3g of pure cultured yeast Zaigosaccharomyces luxi and Candida versatiles 14.6g was added, fermented and matured at 30 ° C. for 4 months, and then compressed and filtered to prepare rice soy sauce.

< Example  5. Rice bran  And Rice protein  Used Soy sauce  Manufacturing-②>

2.4 kg of rice bran was sprayed and mixed with 0.9 kg of water, and then, the mixture was heated and cooled at 120 ° C. for 30 minutes in an autoclave. Thereafter, 9.1 g of Aspergillus granules were added to the rice bran, and the rice bran was inoculated by incubating for 36 hours at a humidity of 95% and a temperature of 30 ° C. Separately, 0.5 kg of water was mixed with 1.8 kg of rice protein, and the mixture was increased for 30 minutes at 120 ° C. in an autoclave, and then mixed with 3 kg of water at 60 ° C., and 36.5 g of protease and 18.3 g of glutaminase were added thereto and stirred. While enzymatic reaction at 60 ℃ for 7 hours to prepare a rice protein enzyme digest. After the enzyme reaction, 3.7 kg of saline solution with a salt concentration of 20% was added to the rice bran coo, and the mixture was added 0.9 kg of salt to rice protein enzymatic mixture, and the mixture was uniformly mixed, followed by the saline or salted rice bran coo and rice protein enzyme. The digest was again mixed uniformly. Subsequently, 9.1 g of lactic acid bacteria Pediococcus halophilus and 18.3 g of pure cultured yeast Zigosaccharomyces luxi and 14.6 g of Candida versatiles were added to the mixture, followed by fermentation and ripening at 30 ° C. for 4 months. This was compressed by filtration to prepare rice soy sauce.

< Comparative example  One. Only rice bran  Used Soy sauce  Manufacturing-①>

1.8 kg of water was mixed with 4.2 kg of rice bran and mixed with water. The mixture was then steamed and cooled at 120 ° C in an autoclave. Thereafter, 18.3 g of Aspergillus cleansing agent was added to the rice bran, which was incubated for 36 hours at a humidity of 95% and a temperature of 30 ° C. to make rice bran. After that, 5.5 kg of saline solution with 20% salt concentration was added, and 5 g of lactic acid bacterium Pediococcus halophilus and 18.3 g of purely cultured yeast Zaigosaccharomyces luxi and 14.6 g of Candida versatileis were added thereto at 30 ° C. After fermentation and ripening for 4 months at, it was compressed and filtered to prepare rice soy sauce.

< Comparative example  2. Only rice bran  Used Soy sauce  Manufacturing-②>

1.8 kg of water was mixed with 4.2 kg of rice bran and mixed with water. The mixture was then steamed and cooled at 120 ° C. in an autoclave. Thereafter, 54.8 g of protease, 36.5 g of glutaminase, 18.3 g of amylase, and 5.5 kg of water at 60 ° C. were added to the rice bran, which was enzymatically reacted at 60 ° C. for 7 hours to prepare rice bran enzymatic digest. After that, 0.9 kg of salt was added, and 9.1 g of lactic acid bacterium Pediococcus halophilus, which was purely cultured, and 18.3 g of purely cultured yeast Zigosaccharomyces luxi and 14.6 g of Candida versatiles were added and fermented at 30 ° C. for 4 months. And after ripening it was compressed by filtration to prepare a rice soy sauce.

< Comparative example  3. A million pieces of rice  Used Soy sauce  Manufacturing-①>

1.8 kg of water was mixed and mixed with 4.2 kg of rice protein, and the mixture was then steamed and cooled at 120 ° C. in an autoclave. Thereafter, 18.3 g of Aspergillus cleansing agent was added to the rice protein cooker, followed by incubation at a humidity of 95% and a temperature of 30 ° C. to make rice protein coji. Thereafter, 5.5 kg of saline solution of 20% saline was mixed, and 9.1.g of lactic acid bacterium Pediococcus halophilus, which was purely cultured, and 18.3g of purely cultured yeast Zygo-Saccharomyces luxi and 14.6g of Candida versatiles were added thereto. After fermentation and ripening at 30 ° C. for 4 months, rice soy sauce was prepared by compression filtration.

< Comparative example  4. A million pieces of rice  Used Soy sauce  Manufacturing-②>

1.8 kg of water was mixed and mixed with 4.2 kg of rice protein, and the mixture was then steamed and cooled at 120 ° C. in an autoclave. Thereafter, 54.8 g of protease, 36.5 g of glutaminase, 18.3 g of amylase, and 5.5 kg of water at 60 ° C. were added to the rice protein powder, followed by enzymatic reaction at 60 ° C. for 7 hours to prepare a rice protein enzymatic digest. After mixing 0.9kg of salt, 9.1g of lactic acid bacterium Pediococcus halophyllus, purely cultured, and 18.3g of purely cultured yeast Zigosaccharomyces luxi and 14.6g of Candida versatiles were added for 4 months at 30 ° C. After fermentation and ripening, it was compressed and filtered to prepare rice soy sauce.

< Comparative example  5. Using only white rice Soy sauce  Manufacturing-①>

After immersing 4.2 kg of rice in water for 5 hours and immersing the brown rice in water, it was waited for water to drip on the surface of white rice, and it was treated by autoclave at 120 ° C. for 1 hour and then cooled. Thereafter, 18.3 g of Aspergillus granules were added to the white rice cooker, followed by incubation at a humidity of 95% and a temperature of 30 ° C. to make white rice coji. After that, 5.5kg of saline solution with 20% salt concentration was mixed, and again 9.1g of lactic acid bacterium Pediococcus halophilus, 18.3g of purely cultured yeast Zygo-Saccharomyces luxi and 14.6g of Candida versatiles were added. After fermentation and aging for 4 months at 30 ℃ and filtered by compression filtration soybean was prepared.

< Comparative example  6. Using less than white Soy sauce  Manufacturing-②>

After immersing 4.2 kg of white rice in water for 5 hours, the brown rice was removed from the water and waited for the water to drip on the surface of brown rice, which was treated by autoclave at 120 ° C. for 1 hour and then cooled. Thereafter, 30 g of protease, 36.5 g of glutaminase, 18.3 g of amylase, and 3.7 kg of water at 60 ° C. were added to the white rice cooker, followed by enzymatic reaction at 60 ° C. for 7 hours to prepare white rice enzymatic digest. After that, 0.5 kg of salt was mixed, and again 9.1 g of lactic acid bacteria Pediococcus halophilus, 18.3 g of purely cultured yeast Zigosaccharomyces luxi and 14.6 g of Candida versatiles were added. After fermentation and aging for months, it was compressed and filtered to prepare rice soy sauce.

< Comparative example  7. White rice and Rice protein  Used Soy sauce  Manufacturing-①>

1.3 kg of rice protein was mixed by spraying 0.6 kg of water, and the mixture was then steamed and cooled at 120 ° C. in an autoclave. 2.9 kg of white rice was immersed in water and soaked for 5 hours, and then the white rice was removed from the water and waited for water to drip on the surface of white rice, which was treated by autoclave at 120 ° C. for 1 hour, and then cooled. Thereafter, 6.4 g of Aspergillus powder was added to the rice protein and white rice cookers, respectively, and cultured for 36 hours at a humidity of 95% and a temperature of 30 ° C. to make rice protein and white rice koji. Thereafter, the rice protein and the white rice koji were mixed to mix 5.7 kg of saline with a salt concentration of 20%, and again 10.2 g of lactic acid bacterium pediococcus halophilus and 19.1 g of purely cultured yeast Zagosaccharomyces luxi 12.7 g of Candida Versatiles was added, fermented and aged at 30 ° C. for 4 months, and then compressed and filtered to prepare rice soy sauce.

< Comparative example  8. White rice and Rice protein  Used Soy sauce  Manufacturing-②>

1.3 kg of rice protein was mixed by spraying 0.6 kg of water, and then heated and cooled at 120 ° C. for 30 minutes in an autoclave. 2.9 kg of white rice was immersed in water and soaked for 5 hours, and then the white rice was removed from the water and waited for water to drip on the surface of white rice, which was treated by autoclave at 120 ° C. for 1 hour, and then cooled. Thereafter, 19.1 g of protease, 12.7 g of glutaminase, 6.4 g of amylase, and 2.5 kg of water at 60 ° C. were added to the rice protein and white rice cookers, followed by enzymatic reaction at 60 ° C. for 7 hours. Digests and white rice enzyme digests were made. Thereafter, the rice protein enzyme digest, white rice enzyme digest and 0.8 kg of salt were mixed, and again, 10.2 g of lactic acid bacterium pediococcus halophilus, purely cultured yeast, and 19.1 g of pure cultured yeast Zaigosaccharomyces luxi and Candida versatiles 12.7g was added, fermented and matured at 30 ° C. for 4 months, and then compressed and filtered to prepare rice soy sauce.

< Comparative example  9. White rice and Rice bran  Used Soy sauce  Manufacturing-①>

1.3 kg of rice bran was sprayed and mixed with 0.6 kg of water, and then, the mixture was increased and cooled at 120 ° C. for 30 minutes in an autoclave. 2.9 kg of white rice was immersed in water and soaked for 5 hours, and then the white rice was removed from the water and waited for water to drip on the surface of white rice, which was treated by autoclave at 120 ° C. for 1 hour, and then cooled. Thereafter, 6.4 g of Aspergillus granules were added to the rice bran and white rice cooker, respectively, and cultured for 36 hours at a humidity of 95% and a temperature of 30 ° C. to make rice bran and white rice coji. Thereafter, the rice bran and white rice koji were mixed to mix 5.7 kg of saline with a salt concentration of 20%, and 10.2 g of lactic acid bacterium Pediococcus halophyllus was purely cultured and 19.1 g of purely cultured yeast Zigosaccharomyces luxi and Candida. 12.7 g of Versatileis was fermented and matured at 30 ° C. for 4 months, and then compressed and filtered to prepare rice soy sauce.

< Comparative example  10. White rice and Rice bran  Used Soy sauce  Manufacturing-②>

1.3 kg of rice bran was sprayed and mixed with 0.6 kg of water, and then, the mixture was increased and cooled at 120 ° C. for 30 minutes in an autoclave. 2.9 kg of white rice was immersed in water and soaked for 5 hours, and then the white rice was removed from the water and waited for water to drip on the surface of white rice, which was treated by autoclave at 120 ° C. for 1 hour, and then cooled. After adding 19.1 g of protease, 12.7 g of glutaminase, 6.4 g of amylase, and 2.5 kg of water at 60 ° C., the enzyme was reacted at 60 ° C. for 7 hours while stirring with rice bran enzymatically decomposed product. White rice enzyme was produced. Subsequently, the rice bran enzyme digest, white rice enzyme digest and 0.8 kg of salt were mixed, and again 10.2 g of lactic acid bacterium pediococcus halophilus, purely cultured yeast, and 19.1 g of purely cultured yeast Zaigosaccharomyces luxii and Candida versatiles 12.7 After fermentation and maturation for 4 months at 30 ° C., g was filtered and compressed to prepare rice soy sauce.

< Experimental Example  One. Soy sauce  Comparison of Contents of General and Functional Ingredients>

In order to analyze the components of rice soy sauce, water was added to make the total volume of the soy sauce prepared in Examples 1 to 5 and Comparative Examples 1 to 10 to be 16 liters (the white rice was 0.3 per kg during immersion). 0.5 kg of water is absorbed and some loss of water is produced in the process of steaming rice, rice protein or rice bran, and the amount of water is determined based on Example 3 having the highest water content).

The general components of rice soy sauce were analyzed according to the food test method at Suwon Women's University, and functional components were analyzed by HPLC. HPLC conditions for analyzing the functional components are as follows.

System: HPLC SYSTEM

Detector: Fluorescence (Excitation; 338nm, Emission; 425nm) Gain 1, EUFS 25000

Column: Atlantis Dc18 Column 5μm, 4.6 × 150mm

Column Temp. : 35 ℃

Mobile phase: (25 mM) KH ₂ PO 4 + (7.5 mM) C ₈ H ₁₇ NaO ₃ S + CH ₃ CN (100 mL) + H ₃ PO ₄ (pH 2.75)

Mobile phase flow rate: 1.0 ml / min

Reagent: 472.3mM-KOH + 485.2mM-H ₃ BO ₃ + C ₂ H ₆ OS (2ml) + Brji (2.5ml)

Reaction Flow Rate: 0.6ml / min

By comparing the contents of the general components and functional components of the rice soy sauce prepared by the method of the present invention, the general components of the rice soy sauce are shown in Table 1 below, and the functional components are shown in Table 2. Soy sauce prepared according to the method of the present invention as shown in Table 1 to Table 2 was above the total nitrogen component standard determined in the Food Code, it was confirmed that the content of niacin, gamma amino butyric acid is significantly higher than the liver of the comparative example. .

Condition Total nitrogen (w / v%) Net extract (w / v%) Total solids (w / v%) Example 1 2.03 34.4 49.5 Example 2 1.04 25.6 38.6 Example 3 1.03 25.2 38.4 Example 4 1.95 18.5 33.7 Example 5 2.14 18.2 32.5 Comparative Example 1 0.89 16.2 30.2 Comparative Example 2 0.67 15.5 30.1 Comparative Example 3 5.37 11.2 26.3 Comparative Example 4 4.05 12.5 26.4 Comparative Example 5 0.39 37.1 53.6 Comparative Example 6 0.58 35.2 52.3 Comparative Example 7 1.86 33.3 40.3 Comparative Example 8 3.43 34.2 42.2 Comparative Example 9 0.52 29.6 45.7 Comparative Example 10 0.96 30.4 44.2

Condition Niacin (mg / ℓ) Gamma Amino Butyric Acid (mg / L) Example 1 32.7 270 Example 2 32.4 272 Example 3 31.5 265 Example 4 25.4 226 Example 5 25.3 225 Comparative Example 1 10.2 104 Comparative Example 2 10.4 106 Comparative Example 3 5.3 56 Comparative Example 4 5.3 58 Comparative Example 5 1.2 25 Comparative Example 6 1.1 24 Comparative Example 7 6.2 78 Comparative Example 8 6.3 75 Comparative Example 9 6.3 160 Comparative Example 10 5.9 157

< Experimental Example  2. Soy sauce  Amino Acid Content Comparison>

The amino acid component of rice soy sauce was used as an amino acid analyzer and the analysis conditions are as follows.

System: Amino Acid Analyzer

Detector: UV wavelength 570nm, 440nm

Column: Cation exchange column 4.0mm × 150mm

Column Temp. : 35 ℃-74 ℃-80 ℃-37 ℃

Mobile phase: Buffer solution pH 3.2-pH 4.25-pH 6.45 (sodium citrate)

Mobile phase flow rate: 35 ml / hr

Reagent: Ninhydrin solution

Reaction Flow Rate: 25ml / min

Compared with the amino acid content of the rice soy sauce prepared by the method of the present invention, the general components of the rice soy sauce are shown in Tables 3 to 6.

Condition Aspartic acid (g / ℓ) Treonine
(g / ℓ) Serine
(g / ℓ) Glutamic acid
(g / ℓ) Example 1 11.68 2.89 4.21 15.00 Example 2 11.52 2.65 4.11 14.44 Example 3 10.99 2.87 4.12 14.76 Example 4 8.64 2.45 3.74 11.43 Example 5 8.54 2.45 3.75 11.34 Comparative Example 1 2.43 0.84 1.05 2.04 Comparative Example 2 2.31 0.83 1.04 2.05 Comparative Example 3 14.63 3.84 5.93 18.06 Comparative Example 4 13.55 3.25 5.56 17.73 Comparative Example 5 0.47 0.15 0.22 0.61 Comparative Example 6 0.45 0.12 0.26 0.59 Comparative Example 7 12.45 3.11 4.95 15.23 Comparative Example 8 11.52 2.90 4.57 15.14 Comparative Example 9 0.64 0.00 0.35 1.05 Comparative Example 10 0.56 0.00 0.31 1.01

Condition Proline
(g / ℓ) Glycine
(g / ℓ) Alanine
(g / ℓ) Cystine
(g / ℓ) Example 1 0.00 3.68 6.29 0.26 Example 2 0.00 3.56 6.21 0.24 Example 3 0.00 3.67 6.55 0.21 Example 4 0.00 2.57 5.13 0.25 Example 5 0.00 2.75 5.11 0.23 Comparative Example 1 0.00 0.89 1.23 0.05 Comparative Example 2 0.00 0.98 1.12 0.06 Comparative Example 3 0.00 4.45 8.43 0.34 Comparative Example 4 0.00 4.05 7.63 0.38 Comparative Example 5 0.00 0.15 0.28 0.00 Comparative Example 6 0.00 0.11 0.23 0.00 Comparative Example 7 0.00 3.74 6.70 0.24 Comparative Example 8 0.00 3.55 6.42 0.25 Comparative Example 9 0.00 0.22 0.36 0.00 Comparative Example 10 0.00 0.19 0.32 0.00

Condition Valine
(g / ℓ) Methionine
(g / ℓ) Isoleucine
(g / ℓ) Leucine
(g / ℓ) Example 1 4.52 15.00 4.08 8.06 Example 2 4.56 14.56 4.12 8.05 Example 3 4.63 15.23 4.16 8.12 Example 4 3.52 11.32 3.98 6.89 Example 5 3.31 11.99 3.99 6.01 Comparative Example 1 1.02 2.43 1.31 1.54 Comparative Example 2 1.04 2.31 1.23 1.32 Comparative Example 3 5.45 17.52 5.78 10.89 Comparative Example 4 5.23 16.23 5.16 10.18 Comparative Example 5 0.25 0.04 0.23 0.31 Comparative Example 6 0.24 0.03 0.21 0.29 Comparative Example 7 4.89 15.74 4.97 9.14 Comparative Example 8 4.78 15.27 4.57 8.98 Comparative Example 9 0.35 0.06 0.37 0.52 Comparative Example 10 0.32 0.04 0.32 0.49

Condition Tyrosine
(g / ℓ) Phenylalanine
(g / ℓ) Histidine
(g / ℓ) Lysine
(g / ℓ) Arginine
(g / ℓ) Example 1 0.26 6.16 0.61 3.48 3.67 Example 2 0.37 6.02 0.65 3.54 3.65 Example 3 0.38 6.12 0.60 3.61 3.72 Example 4 0.26 4.54 0.59 2.53 2.54 Example 5 0.27 4.99 0.58 2.73 2.42 Comparative Example 1 0.01 1.45 0.33 1.45 0.56 Comparative Example 2 0.02 1.34 0.34 1.64 0.45 Comparative Example 3 0.31 8.45 0.83 4.76 4.32 Comparative Example 4 0.32 7.34 0.76 4.28 4.34 Comparative Example 5 0.03 0.14 0.39 0.20 0.11 Comparative Example 6 0.02 0.13 0.32 0.15 0.05 Comparative Example 7 0.26 6.63 0.70 3.83 3.94 Comparative Example 8 0.24 6.37 0.66 3.56 3.73 Comparative Example 9 0.03 0.32 0.45 0.33 0.31 Comparative Example 10 0.05 0.30 0.42 0.31 0.30

Soy sauce prepared by the method of the embodiment of the present invention as shown in Tables 3 to 6 was lower than Comparative Examples 3,4,7 and 8 containing a large amount of rice protein, Comparative Examples 1,2,5 containing no rice protein It was found that the amino acid content was higher than the soy of 6, 9 and 10.

< Experimental Example  3. Sensory Evaluation>

Five points of color, taste and aroma of the soy sauce prepared by the method of the example and the soy sauce prepared by the comparative example were compared to 20 panelists trained to perform the sensory test on the rice soy sauce prepared by the method of the present invention. This was confirmed by the spot method and it is shown in Table 7 below (using the same amount of soy sauce used in the experimental example). As a result of Table 7, it was confirmed that the rice soy sauce prepared according to the method of the present invention is excellent in both the taste and flavor than the soy sauce of the comparative example.

Condition Sweet taste Umami Gusuhanhyang Example 1 4.6 4.4 4.2 Example 2 4.7 4.6 4.7 Example 3 4.6 4.7 4.7 Example 4 3.8 3.6 3.7 Example 5 3.5 3.9 3.7 Comparative Example 1 2.4 2.4 2.4 Comparative Example 2 2.3 2.7 2.6 Comparative Example 3 1.8 1.7 2.0 Comparative Example 4 1.9 1.9 1.9 Comparative Example 5 1.2 1.2 1.1 Comparative Example 6 1.4 1.1 1.4 Comparative Example 7 1.9 2.0 2.0 Comparative Example 8 1.8 2.0 1.9 Comparative Example 9 2.4 2.5 2.1 Comparative Example 10 2.2 2.2 2.0 5 points: Very good, 4 points: Good, 3 points: Normal, 2 points: Bad, 1 point: Very bad

As a result of the above, the rice soy sauce of the present invention is prepared using 'Beautiful rice and rice protein' or 'Beautiful rice, rice protein and white rice', which is rich in functional ingredients of niacin and gamma aminobutyric acid and has high amino acid content, resulting in overall taste You can see that the flavor is better. Rice soy sauce prepared by the methods of Comparative Examples 3, 4, 7, and 8 contains a large amount of rice protein and has a high amino acid content, but functional components of niacin and gamma aminobutyric acid are higher than those prepared by the methods of Examples 1-5. It can be seen that the difference in the amount of functional components affects the taste and flavor of soy sauce.

Claims (18)

(Step 1) to prepare a rice protein koji or rice protein enzyme decomposition using a yellow mold or enzyme;
(Step 2) preparing rice bran koji or rice bran enzymatic digest using a yellow mold or enzyme;
(3 steps) mixing the rice protein koji or rice protein enzymatic product prepared in step 1 and the rice bran koji or rice bran enzymatic preparation prepared in step 2; And
(4 steps) fermenting the mixture of the 3 step for 2 to 5 months at 10 ~ 35 ℃;
Method for producing rice soy sauce with functional ingredients using a rice protein and rice bran, characterized in that it comprises a. The method of claim 1,
The step of preparing the rice protein coji of the first step is to mix and increase 800-3500 parts by weight of rice protein and 400-3500 parts by weight of water, and then add 1 to 10 parts by weight of yellow mold mold to the rice protein increase of humidity 70 ~ 98 Method for producing a functional soy sauce enriched rice using rice protein and rice bran, characterized in that for 36 to 40 hours at 27 and 35 ℃ ℃. The method of claim 1,
The step of preparing the rice protein enzyme decomposition of the first step is to mix and increase 800-3500 parts by weight of rice protein and 400-3500 parts by weight of water, and then 1500-1500 parts by weight of water and 10 to 100 parts by weight of the rice protein increase A method for producing rice soybeans with functional ingredients using rice protein and rice bran which are characterized by enzymatic digestion at 50-70 ° C. for 6-9 hours by mixing negative enzymes. The method of claim 1,
The step of preparing the rice bran coo of the second step is 800-3500 parts by weight of rice bran and 400-3500 parts by weight of water after mixing and increasing, 1 to 10 parts by weight of yellow mold mold in the rice bran increase the humidity 70-98% and 27 Method of producing a functional soy rice enriched by using a rice protein and rice bran, characterized in that incubated for 36 to 40 hours at ~ 35 ℃. The method of claim 1,
The step of preparing the rice bran enzymatic decomposition of the second step is 800-3500 parts by weight of rice bran and 400-3500 parts by weight of water after mixing and increasing, 1500-1500 parts by weight of water and 10-100 parts by weight of enzyme in the rice bran Method for producing a rice soy sauce functionalized using a rice protein and rice bran, characterized in that the enzymatic decomposition for 6-9 hours at 50 ~ 70 ℃ by mixing. The method according to any one of claims 1, 3 and 5,
The enzyme is a method for producing rice soybeans with enhanced functional ingredients using rice protein and rice bran, characterized in that at least one selected from the group consisting of protease, glutaminase and amylase. The method of claim 1,
Production of rice soybeans with functional ingredients enhanced by using rice protein and rice bran, characterized in that rice bran coji is prepared using rice bran and rice protein mixture instead of using rice bran as a single step when preparing rice bran coo in two steps. Way. The method of claim 7, wherein
The rice bran and rice protein mixture is a method of producing rice soybeans with a functional ingredient using a rice protein and rice bran, characterized in that consisting of rice bran 10 ~ 90% by weight and rice protein 10 ~ 90% by weight. Rice soy sauce prepared by the method according to any one of claims 1 to 5 and 7. (Step 1) to prepare a rice protein koji or rice protein enzyme decomposition using a yellow mold or enzyme;
(Step 2) preparing rice bran koji or rice bran enzymatic digest using a yellow mold or enzyme;
(3 step) preparing a white rice koji or white rice enzymatic degradation using a yellow mold or enzyme;
(4 steps) mixing the rice protein coot or rice protein enzymatic product prepared in step 1, the rice bran coozyme or rice bran enzymatic product prepared in step 2, and the white rice coozyme or white rice enzymatic product prepared in step 3;
(5 steps) fermenting the mixture of 4 steps at 10 ~ 35 ℃ for 2 to 5 months;
Rice protein, rice bran and white rice, characterized in that it comprises a method for producing a functional soybean enhanced rice soy sauce. The method of claim 10,
The step of preparing the rice protein coji of the first step is to mix and increase 800-3500 parts by weight of rice protein and 400-3500 parts by weight of water, and then add 1 to 10 parts by weight of yellow mold mold to the rice protein increase of humidity 70 ~ 98 Method for producing a functional soy sauce enriched rice using rice protein, rice bran and white rice, characterized in that for 36 to 40 hours at 27 and 35 ℃ ℃. The method of claim 10,
The step of preparing the rice protein enzyme decomposition of the first step is to mix and increase 800-3500 parts by weight of rice protein and 400-3500 parts by weight of water, and then 1500-1500 parts by weight of water and 10 to 100 parts by weight of the rice protein increase A method for producing rice soybeans with functional ingredients using rice protein, rice bran and white rice, characterized in that by enzymatic digestion at 50-70 ° C. for 6-9 hours by mixing negative enzymes. The method of claim 10,
The step of preparing the rice bran coo of the second step is 800-3500 parts by weight of rice bran and 400-3500 parts by weight of water after mixing and increasing, 1 to 10 parts by weight of yellow mold mold in the rice bran increase the humidity 70-98% and 27 Method for producing rice soy sauce functional ingredients using rice protein, rice bran and white rice, characterized in that the culture at ~ 35 ℃. The method of claim 10,
The step of preparing the rice bran enzymatic decomposition of the second step is 800-3500 parts by weight of rice bran and 400-3500 parts by weight of water after mixing and increasing, 1500-1500 parts by weight of water and 10-100 parts by weight of enzyme in the rice bran Method for producing a rice soy sauce functionalized using rice protein, rice bran and white rice, characterized in that the enzymatic decomposition for 6-9 hours at 50 ~ 70 ℃ by mixing. The method of claim 10,
The step of preparing the white rice coo of the three step is immersed in water for 3 to 7 hours, and then dried 800 ~ 3500 parts by weight of white rice removed water, put 1 ~ 10 parts by weight of yellow mold mold in the white rice cooked water and humidity 70 ~ Method for producing a functional soy rice enriched by using a rice protein, rice bran and white rice, characterized in that for 36 to 40 hours incubation at 98% and 27 ~ 35 ℃. The method of claim 10,
The step of preparing the white rice enzymatic decomposition product of the three step is immersed in water for 3-7 hours and then water 800-3500 parts by weight of white rice removed water, 1500-1500 parts by weight of water and 10-100 to the white rice cooker A method for producing rice soybeans with enhanced functional ingredients using rice protein, rice bran and white rice, characterized in that by enzymatic decomposition for 6-9 hours at 50 ~ 70 ℃ by mixing the parts of the enzyme. The method according to any one of claims 10, 12, 14 and 16,
The enzyme is a method for producing rice soybeans with enhanced functional ingredients using rice protein, rice bran and white rice, characterized in that at least one selected from the group consisting of protease, glutaminase and amylase. Rice soy sauce produced by the method according to any one of claims 10 to 16.

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